Saturday, 5 September 2015

Avocado, Brazil & Cashew Nut Pesto

Avocado, Brazil and Cashew Nut Pesto with peas

Need a healthy family meal?

You can't go wrong with this healthy pasta sauce!

Kids can be fussy eaters. I know, I have three of them (well, they're not that fussy - really!). One day they will eat something and then the next day, it's all change! So when you mention avocado on pasta, you'd think they would flat out refuse to take part in that sort of carry on. And I'm sure if you mentioned a vegan pasta dish for dinner - to all those carnivores out there, they would laugh in your face. But this recipe is better than the best pesto you will ever have tried. And that's a big claim.

Now the kids are back at school, I'm always looking for a recipe to save time in the evening. This Avocado, Brazil & Cashew Nut Pesto is perfect. I was going to add some broccoli and courgette too, but I ran out of time!

Avocado, Brazil and Cashew Nut Pesto

My eldest son has been begging us for three years now to go back to having school meals. So after all his begging and Mr Mean starting a new job that means he is absent during the morning 'get ready for school' routine, we agreed!

Although first-day-back reports haven't gone well. He really didn't like the food they served up. He was pretty disgusted by the state of the pasta dish they served-up. Plain pasta is not his thing. So when he asked what was for dinner and I told him pasta - he wasn't keen.

But I needn't have worried. They all loved this dish, so I better get on and share it with you too. It's super quick, super satisfying, super healthy, and super tasty!

Avocado, Brazil & Cashew Nut Pesto




10 mins 15 mins 600 per serving

Serves 5

500g (18 oz) pasta
1 large and ripe avocado
75g (2.5oz) Brazil nuts
75g (2.5oz) cashew nuts
handful fresh basil leaves
2 cloves garlic, chopped
2 tbsp olive oil
100ml (4 floz) water
40g (1.5oz) grated parmesan (leave out for vegan version)
salt & pepper
100g (3.5oz) frozen peas
juice of half a lemon

    1. Cook pasta per instructions.

    2. Whilst the pasta is cooking, place the avocado (skinned and de-stoned), nuts, basil, garlic, oil, water, lemon and salt and pepper in a small mixer (I used the NutriBullet) and whizz until nearly smooth.

    3. Check the consistency and add more water if it's too thick. Add the grated parmesan.

    4. About 5 minutes before the pasta is cooked, add the frozen peas to the same pan and continue cooking.

    5. Once the pasta and peas are cooked, drain and put back into the pan on a low heat. Add the pesto with a little extra water if needed and stir until combined.

    6. Serve and enjoy!

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